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Sumptuous and light prawn and coconut tacos.
Servings 4
Calories 1050 kcal
Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Ingredients
 

  • 12 king prawns, butterflied
  • 2 tbsp cornflour
  • 2 eggs, lightly beaten
  • 250 g desiccated coconut, lightly toasted
  • 250 g dried Japanese breadcrumbs (Panko)
  • 2 tbsp any oil
  • 1 small red onion very finely chopped
  • 2 tbsp finely chopped ginger
  • 2 garlic cloves, finely chopped
  • ¼ tsp dried red chilli flakes
  • 4 tbsp sherry vinegar
  • juice of 3 limes
  • 150 ml orange juice
  • pinch fish stock cube
  • salt and freshly ground black pepper

For the Tacos

  • 4 tbsp coriander, picked
  • 150 g finely shredded iceberg or Romaine lettuce
  • 4 wheat flour tacos
  • sour cream

Instructions
 

  • Coat the prawns in cornflour and dust off the excess. 
  • Coat each one in beaten egg, then into the coconut and breadcrumb mix and coat well. Chill until needed.
  • Place the oil into a saucepan and heat.
  • Add the onion, ginger, garlic and chilli and cook over high heat to take a little colour.
  • Add the vinegar, lime juice, orange juice, stock cube, and cook down until you have a thickened sauce. Season well with salt and pepper keep warm.
  • Heat 3cm of oil in a frying pan, add the prawns, cook for 2 minutes on one side, turn over and cook for a further 1 minute, drain well on a kitchen towel and dust with a little salt and ground pepper.
  • Lay the tacos out and add a little shredded lettuce.
  • Add 3 prawns to each taco, then spoon over a little sauce, top with fresh coriander and a blob of sour cream.
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Nutrition Facts
Coconut Prawn Tacos
Amount per Serving
Calories
1050
% Daily Value*
Fat
 
62
g
95
%
Saturated Fat
 
42
g
263
%
Cholesterol
 
307
mg
102
%
Sodium
 
1523
mg
66
%
Potassium
 
1019
mg
29
%
Carbohydrates
 
88
g
29
%
Fiber
 
17
g
71
%
Sugar
 
15
g
17
%
Protein
 
41
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword prawns
Course Main Course, Seafood
Cuisine ITV This Morning
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